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Thirsty Thursday: Pop That Champagne

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There are two different kinds of champagnes- the one in my right hand and the one in my left hand. Uh-oh. I crack me up.

The most popular ways to classify different champagnes are by vintage, sweetness or grape. Never by location though, because they’re all actually from the same place. If it doesn’t come from Champagne, France then it isn’t champagne, it’s sparkling wine. Personally I prefer to differentiate between my champagnes by sweetness. Why? When it comes to vintage, being in my 20’s, I’m economically obligated to pick whatever is cheapest, so that’s kind of out, and I can’t remember the names of the fancy grapes so that isn’t going to happen either. I am however going to taste all champagne made available to me, so sweetness it is. Your preference in champagne sweetness might have something to do with where you’re from, historically, if a nation is going to unite over nothing else, it’s going to be a good drink.

champagne

                                                                                                                                                                                                                                              Photo via Great Wine News

Russians along with other Northeastern Europeans might like a Doux champagne, at 50 or sometimes more g/l of sugar this is the sweetest champagne out there. A 1995 Fleury Doux Champagne might be the right choice for them.

Their neighbors to the West aren’t so different, up in Scandinavia it’s not uncommon to go for a Demi-sec which, at 33-50 g/l, is just a little bit less sweet than the Doux. Perhaps they should try a Veuve Clicquot Demi Sec.

I’m sure France enjoys all kinds of champagnes seeing as they created them, but it wouldn’t be unlikely to find them with a moderately sweet Sec, 17-35 g/l,  such as a Korbel Sec.

Germans, like some other central Europeans, often prefer Extra-sec at 12-20 g/l, it’s only slightly sweet. They might like Piper-Heidsieck Champagne Extra Dry.

In the US dry Brut champagnes, 0-15 gl, seem to be the most popular. A good example being a Moet Chandon Cuvee Dom Perignon Brut.

Brut Nature, the driest possible champagne, at 0-3 g/l, tends to take preference throughout the UK. Ayala Brut Nature could work well for them.

champagne glasses

                                                                                                                                                                                                                                                                             Photo via CNN

What did you pop on New Year’s?

Please drink responsibly




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